The Globe and Mail
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May 6, 2026
· 3 min read
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This tangy and tart rhubarb vinaigrette will liven up your spring salad
Original article ↗ 🔒 Paywalled source — limited preview availableB.I.A.S. ANALYSIS
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ML v2 (DistilBERT)
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Article Excerpt
HOW WE EAT
This tangy and tart rhubarb vinaigrette will liven up your spring salad
JULIE VAN ROSENDAAL
SPECIAL TO THE GLOBE AND MAIL
PUBLISHED MAY 6, 2026
Open this photo in gallery:
Stewed rhubarb blends into a wonderfully smooth and creamy vinaigrette.
JULIE VAN ROSENDAAL/THE GLOBE AND MAIL
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Rhubarb season tends to generate thoughts of pies, crisps and intricate upside-down cakes, but it’s also a good time to make pale pink vinaigrette, particularly if y…
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